Lima Bean Casserole is creamy and cheesy and loaded with lima beans. This is your basic canned soup, crunchy topping, southern casserole.
Southerners are famous for making a casserole out of anything, even pineapple.
If you’re looking for a different casserole to serve with your holiday meal, this Lima Bean Casserole is totally easy. Just cook some frozen lima beans and mix in a can of condensed cream of celery soup. You could use cream of mushroom instead if you like it better.
I also add in a small jar of diced pimentos. They add a little flavor and give the casserole a festive touch. Some onion that has been cooked in a little butter and a whole bunch of cheddar cheese also help flavor the casserole. Cuz let’s face it. Lima beans don’t have a whole lot of flavor on their own.
More cheddar cheese and some crushed Ritz crackers go on top. You could also do a French-fried onion topping.
Lima Bean Casserole
- 1 (14-ounce) bag frozen lima beans
- 1 tablespoon butter
- 1/2 medium onion, diced
- 1 (10.75-ounce) can condensed cream of celery soup
- 1/4 cup milk
- 2 teaspoons Worcestershire sauce
- 1 (2-ounce) jar diced pimentos, drained
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 16 Ritz crackers, coarsely crushed
- Preheat oven to 350 degrees.
- Cook lima beans according to package directions.
- Cook onion in butter until soft.
- In a large bowl, combine lima beans, soup, milk, onion, Worcestershire sauce, pimentos, black pepper and 1 cup cheddar cheese.
- Transfer to a 1 1/2 to 2-quart lightly greased casserole dish.
- Sprinkle remaining cheese and the crackers on top. Cover with foil and bake 20 minutes. Uncover and place bake in oven for 10 minutes.
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